Herb Crusted Halibut Lemon (Printable version)
Tender halibut fillets baked with a fragrant herb crust and finished with bright lemon butter.
# What You'll Need:
→ Fish
01 - 4 skinless, boneless halibut fillets (6 oz each)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 1 tablespoon olive oil
→ Herb Crust
05 - 1 cup fresh breadcrumbs (from day-old bread)
06 - 3 tablespoons fresh parsley, finely chopped
07 - 2 tablespoons fresh chives, finely chopped
08 - 1 tablespoon fresh dill, finely chopped
09 - 1 tablespoon fresh thyme leaves, finely chopped
10 - 1 teaspoon lemon zest
11 - 2 tablespoons grated Parmesan cheese
12 - 2 tablespoons unsalted butter, melted
13 - 1 small garlic clove, minced
→ Lemon Butter Sauce
14 - 4 tablespoons unsalted butter
15 - 2 tablespoons fresh lemon juice
16 - 1 teaspoon lemon zest
17 - 1 tablespoon fresh parsley, finely chopped
18 - Salt, to taste
19 - Freshly ground black pepper, to taste
# How to Prepare:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Season the fillets with salt and black pepper, place them on the baking sheet, then drizzle olive oil over each piece.
03 - Combine the breadcrumbs, parsley, chives, dill, thyme, lemon zest, Parmesan, melted butter, and minced garlic in a bowl; mix well.
04 - Press the herb mixture firmly onto the top surface of each halibut fillet to cover evenly.
05 - Bake the fillets for 12 to 15 minutes until the fish is opaque, flakes easily with a fork, and the crust turns golden.
06 - While baking, melt butter in a small saucepan over medium heat, stir in lemon juice, lemon zest, and parsley, then season with salt and pepper before removing from heat.
07 - Plate the halibut fillets immediately and drizzle generously with the lemon butter sauce.
# Expert advice:
01 -
- The herb crust stays wonderfully crisp while the fish underneath turns silky and tender—it's the textural contrast that makes it unforgettable.
- This tastes like you've been cooking fancy dinners for years, but it comes together faster than you'd expect, leaving time for the people at your table instead of the stove.
- Lemon butter sauce is the secret weapon that elevates everything—it's simple enough to remember but fancy enough to impress.
02 -
- Dry your fish before seasoning—this single step is what separates a crispy crust from a soggy one. Pat those fillets like you mean it.
- Don't press the herb mixture too hard, or it becomes dense and compacted. Gentle, even pressure creates an airy crust that stays crunchy.
- Timing matters. Halibut cooks quickly because it's so lean. Those extra two minutes in the oven can turn tender fish into something chalky. Start checking at 12 minutes.
03 -
- Make your breadcrumbs the day before and leave them out overnight to dry slightly—they crisp up better than fresh crumbs.
- Keep your lemon butter sauce warm in a small saucepan while the fish bakes so it's ready to drizzle the moment everything hits the plate. Temperature matters for flavor and presentation.